Procedure

Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.

Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.